Gazpacho with Shrimp and Avocado

I love soup!  Most soups are pretty healthy, and the ones I select are generally full of pureed vegetables.  In the summer, only cold soup will do, so I came up with this quick and easy summer gazpacho and added shrimp for protein and avocado for some healthy fat, making this meal completely balanced and chock-full of vitamins, fiber and water (from all the fresh veggies).  Tomatoes and cucumbers are roughly 93% water, so they’re super refreshing in the summer, and add to your hydration.  Since the soup is so low in calories, I made homemade chips by cutting and baking a low-carb tortilla sprayed with olive oil spray and a little salt at 400 degrees for 12 minutes.  I also made a little guacamole so the meal was filling enough for my husband.  At only about 200 calories per serving, this is one recipe you can pair with a little salad, or crusty piece of bread, for a meal that’s clean, refreshing and perfect for al fresco dining.


  • 1/2 pound grilled shrimp
  • 2 cups tomato juice
  • 4 ripe tomatoes, chopped, seeds removed
  • 2 celery stalks, chopped
  • 1 medium yellow or red bell pepper, chopped
  • 2 medium cucumbers, peeled and seeded
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1-2 tsp diced jalapeno
  • 3 TBS tomato paste
  • 2 tsp salt
  • 1 TBS Mrs. Dash Chipotle seasoning
  • 1/2 tsp cayenne pepper
  • 1 TBS balsamic vinegar
  • juice from 1 lime
  • 1 bunch cilantro
  • 1/2 avocado, diced


Place tomato juice, tomatoes, celery and bell pepper into a blender and lightly blend until large chunks are gone.  Add cucumber through vinegar and pulse, leaving some small chunks.  Add lime juice and cilantro; pulse again.  Refrigerate for 4 hours.  Pour into a bowl and top with a few avocado pieces.   Garnish with grilled shrimp.

Serves 6


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